Beer Can Chicken: the Tasty Southern Party Trick
Four independent measurements say the beer never boils, and the same standard of evidence says the safety scare is wrong too. What to do instead.
Recipes
Tested BBQ recipes for the smoker, grill and griddle — beef, pork, poultry, sides and desserts, with the temps and timings that actually work.
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Poor Man’s Burnt Ends: Chuck Roast Burnt Ends Done Right
Cubed, sauced and re-smoked chuck roast. Plus the meat-science case that chuck is not a downgrade from brisket: by measured shear force the main chuck muscles are more tender than either brisket muscle, and the eight-muscle structure of a chuck roll explains uneven cubes.
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Cooking With Sun-Dried Tomatoes: Rubs, Sauces & Smoky BBQ Recipes
Sun-dried tomato recipes for the grill: rubs, compound butter, a smoky sun-dried tomato BBQ sauce, and how to rehydrate and make your own.
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Kansas City-Style BBQ Sauce: The Classic Sweet-and-Smoky Recipe
The classic sweet-and-smoky Kansas City BBQ sauce recipe, how it compares to other regional styles, and what to put it on.
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Canning BBQ Sauce: The Safe Water-Bath Method (2026)
How to safely can BBQ sauce with the water-bath method: acidification, step-by-step processing, altitude adjustments, and storage.
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Homemade Ketchup From Garden Tomatoes: An Easy Small-Batch Recipe
A simple small-batch homemade ketchup recipe from tomato paste or fresh garden tomatoes, plus how to can it and turn it into BBQ sauce.
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Homemade BBQ Sauce: How to Make It From Scratch (2026)
A 25-minute master recipe for homemade BBQ sauce, five regional styles, and how to store, freeze, or can a big batch from your own garden tomatoes.
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How to Reverse Sear a Steak: The Complete Method
Reverse searing is the foolproof way to get an edge-to-edge pink, perfectly crusted steak. Here are the exact temps, times, and steps.
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Wild Game Recipes: Where to Find the Best (GunsAmerica Hunt365)
Wild game recipes turn venison, elk, and bear into meals worth the hunt. How to cook game, BBQ techniques, and the best recipes from GunsAmerica Hunt365.
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Pork Belly Burnt Ends: Meat Candy Made Easy on Any Smoker (2026)
Cubed pork belly smoked, braised, and glazed into meat candy — the full method with temps and glaze variations.
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Smoked Tri Tip: Brisket Flavor in a Fraction of the Time (2026)
Santa Maria–style smoked tri tip with a reverse sear — steak tenderness, brisket flavor, two-hour cook.
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Smoked Corn on the Cob: Sweet, Smoky, and Impossible to Mess Up (2026)
An hour of gentle smoke and a butter baste turn fresh corn into the side everyone asks about.
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